Slicing bread

[Fat Guy]

Do you slice it thick, thin, on the bias, never? I'm starting to realize that there's a lot of variation here.

[Deus Mortus]

I love a good thick slice, when I eat baguettes I tend to slice on a bias, otherwise not.

Edited June 17, 2011 by Deus Mortus (log)

[Joe Blowe]

You need to add 'rip' to your list

[avaserfi]

It really depends. Typically, when I bake bread at home I slice up what we need then freeze. Thickness varies on the bread and what I think it will be used for, but typically with crusty breads (which is what I tend to make) I slice thinner than thicker.

On a picnic with a great baguette? You'll probably see me rip it or bite the baguette directly. If I need to serve the same baguette to others and make it look good then I cut on a bias.

[nickrey]

Thick for toast for eggs in the morning. Thinner for sandwiches.

[JAZ]

Because I don't go through bread very fast, I try to slice a whole loaf and freeze it so I can take out pieces as I want them. Because I want bread in different sizes, I try to slice some for bruschetta or crostini (fairly thin), some for toast (thicker), and some chunks that I can split for garlic bread or sandwiches.

[Panaderia Canadiense]

For fresh breads that have recently exited the oven, I tear them. After that, thick slices for honey whole wheat, and for black breads, slices so thin that you can see light through them; ideally 1/8" or less.

[blue_dolphin]

Because I don't go through bread very fast, I try to slice a whole loaf and freeze it so I can take out pieces as I want them. Because I want bread in different sizes, I try to slice some for bruschetta or crostini (fairly thin), some for toast (thicker), and some chunks that I can split for garlic bread or sandwiches.

I do what JAZ does, exactly.

[andiesenji]

I usually slice bread to the "standard" thickness but occasionally slice it thicker if needed for a particular purpose. I also have a gadget that allows me to split a regular slice into two very thin slices.

I use this slicing box (made of maple) for regular and double thick slices. After breaking two or three of the ones with plastic guides, I ordered this from Lehman's (they no longer carry it) several years ago. It is heavy, sturdy and deep enough to take most loaves. (5 1/2 inch tall, inside).

The piece of shelf/drawer liner under it is to keep it from sliding.

The knife has a 12-inch blade.

When she couldn't find one like this, one of my neighbors sent her husband over to take measurements and he made one that is actually prettier than mine as he used different woods.